Eric Ripert Seafood Simple is a real treat! I have always been a bit intimidated to cook seafood at home but after reading through this beautiful cookbook I feel ready. What I found especially helpful as a home cook was the the techniques to prepare a fish for cooking which very easy to follow and helpful. There were even instructions for feel of the flesh, smell, and proper washing instructions.

There is exception detail describing what to avoid when purchasing fish and also a variety of easy to more challenging recipes! The poke was a hit in my house! The book also has recipes from all over the world! Aside from diverse recipes there are a variety of techniques to try such as frying, preserving, sautéing, baking and grilling. If you are ready to jump into preparing seafood this book will give you the confidence to give it a go!

Thank you to NetGalley and Random House Publishing Group for the digital advanced readers copy! I received a complimentary copy of this book. Opinions expressed in this review are completely my own. This book will be published October 3, 2023.

Thank you to NetGalley and Random House Publishing Group for an ARC in exchange for an honest review.

4.5 Stars

Eric Ripert is a world renowned chef best known for his 3 Michelin starred NYC restaurant, Le Bernardin. His high-end elegant seafood dishes have been the toast of the culinary world for decades. With his newest cookbook he breaks down his sophisticated dishes into simple and relatable recipes while still maintaining the classic elegance he is known for. He begins his book with easy to follow instructions in preparing seafood including, filleting a fish, deveining shrimp and shucking oysters. The recipes are broken down into subcategories focusing on cooking style i.e. raw, steamed, poached, fried, grilled, preserved etc. Each dish offers a brief introduction, step by step instructions and a stunning photo. When I first started looking trough the book I was intimidated by the photos of the dishes; thinking that I would not be able to recreate them. However, the instructions are straightforward and the dishes are simple enough to execute and even better look great. I can not wait to try them all. This is a definite addition to any chefs library.

I recently started incorporating more fish into my diet and this is the perfect cookbook! The cookbook is filled with beautiful pictures of seafood which makes you excited to cook and enjoy!

Beautiful book full of seafood recipes and gorgeous pictures.

The book starts with an interesting introduction by the author. That’s followed by a section of detailed techniques which include, filleting, skinning, cleaning, how to split a lobster, how to shuck oysters and clams, how to remove pin bones, and how to season seafood. The end of the book includes a chapter on tips and guidelines of which an example is: Farm Raised vs Wild Caught.

The recipes are divided into the following chapters. I’ve included an example of a recipe found in that chapter.

Raw, Cured, and Marinated - Crab Salad with Gazpacho Sauce
Steamed - Halibut Mushroom Casserole
Poached - Red Wine Fisherman’s Stew
Fried - Fish Fingers
Baked - Warm Scallops with Mustard Sauce
Sautéed - Blackened Red Snapper
Broiled - Lobster Thermidor
Grilled - Cherry Stone Claims with Lemon and Tabasco
Preserved - Albacore Tuna Tartines

Each recipe includes servings, an introduction to the dish, ingredients, and detailed and precise instructions.

The recipe I made from this book was Crab Cake Sandwiches. They were fabulous and quick and easy. I had no trouble following the directions, and most of the ingredients were common items you will have in your pantry.

My review is voluntary and all comments and opinions are my own.

I am very impressed with this top chef's cookbook that shows you how to fillet both flat and round fish, as well as steam, deep fry, saute, preserve and, finally, EAT THEM!

I read the majority of this cookbook at the gym and I immediately went home and used his halibut en papillote recipe. He suggested that foil was a good casing and I agree with him. I've had a few issues with parchment paper. I didn't have halibut but the bassa fillet that I used (alas, frozen, not fresh) was DEEELICIOUS!

<img src="https://simplot-media.azureedge.net/-/media/foundation/recipes/halibut_en_papillote_s01.jpg?rev=917c2b1d5a8d4091bae890cbf8054ec6&h=636&w=636&la=en&hash=C1331815C45E7B92923407817A74835B"/>

The salmon wrapped in collard greens recipe - as well as the beautiful picture! - had me salivating.

<img src="https://static.oprah.com/2020/11/202011-tkt-recipe-collard-salmon-949x534.jpg"/>

The chef/author includes several recipes for jasmine and Caribbean rice that will make excellent accompaniments to all of his ravishingly tasty recipes. I dare you not to get hungry while reading this excellent cookbook devoted to seafood. The pictures alone will seduce you into becoming a fish lover - if you aren't one already!
I'm rating this one a 5 out of 5 delicious stars! My thanks to the author, publisher and Netgalley for an ARC of this cookbook in exchange for an honest review. Highly, highly recommended!

Seafood Simple: A Cookbook by Eric Ripert is so delicious!! The cookbook is full of amazing recipes. Each and everyone of them is marvelous

Thank you to NetGalley for an ARC of Seafood Simple.

I love seafood and Seafood Simple breaks down the cooking techniques into easy to follow instructions on how to cook seafood at its very best.

Seafood Simple teaches readers how to master basic skills, poaching and deep frying to filleting a fish and shucking an oyster.

These techniques are separated into specific chapters and applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease.

There are beautiful photos of delicious dishes that include crispy fish tacos, my favorite shrimp tempura and Nobu's black cod.

I also appreciated how Mr. Ripert emphasizes eating local and sustainable seafood, reminding readers to take care of ourselves and our environment and wildlife.

Bestselling cookbook author and restaurateur, Eric Ripert, has released another excellent cookbook, Seafood Simple: A Cookbook . This cookbook includes recipes for many kinds of fish and seafood, and is divided into chapters according how the dishes are prepared, i.e., Raw, Cured and Marinated, Steamed, Poached, Fried, Baked, Sautéed, Broiled, Grilled, and Preserved. Although this is a different take from most cookbooks, it works and makes it easy to find dishes that fit with the cook’s lifestyle or time constraints.

The cookbook includes step-by-step instructions on preparing different types of fish, such as filleting, skinning, cleaning shrimp, shucking clams and oysters, and even removing pin bones from fish. The book is worth having just for these sections, especially for those who aren’t as familiar with different kinds of seafood and want to learn as much as possible. The recipes are written in the traditional manner with the ingredients listed first, followed by succinct, easy-to-follow instructions. Even beginning cooks will have an easy time with these mouthwatering recipes.

The comments at the beginning of each recipe are interesting and well-written, as well as helpful. There are beautiful, professional photographs included for almost every recipe, which helps cooks to know just what their dish should look like. The only thing missing is an index, which is odd, but that shouldn’t be reason to skip this cookbook.

All told, this is a cookbook that should be included in every cookbook collection. It is definitely recommended.

Special thanks to NetGalley for supplying a review copy of this book.

This book takes the guesswork out of cooking seafood. The way the book is organized by cooking method makes it easy to find a recipe to fit any occasion. The recipes themselves range from simple, easy to prepare dishes to elaborate, pastry-wrapped delicacies, and the ones I've tried so far have been absolutely delicious!

I must be the minority when it comes to making seafood simply. I think seafood is an area that should only be done by the experts. I buy already cooked shrimp or frozen given the extraordinary prices of fresh these days. This book however has a wealth of information by an expert when it comes to filleting fish or other kinds and gives various dishes by various styles of cooking. Raw, boiling, frying etc. Interesting cookbook and worth four stars.

I must admit that I am not a huge fan of seafood, but I am always on a mission to find cook books that make this wonderful a little more accessible to me and my family so that we can gain the health benefits, while enjoying our dinner. This book is well laid out, interesting and sets great looking recipies for the regular home chef. Its separation into styles is easy to follow, and there are recipies for both the new and seasoned chef. While I may not find myself reaching for this book often, when fish or seafood is on the menu, I would be reaching for this one! Thank you Netgalley for my ability to read this advance copy

A really lovely and insightful instructional cookbook. Starting with the lovely introduction to the acknowledgements and everything in between this book is wonderful. It is written with every level of cook in mind and shares clear concise instructions accompanied by step by step photographs starting with basic techniques of how to prepare and ultimately cook just about every type of seafood in every imaginable way. I really enjoyed reading, learning and preparing a few recipes and will continue to experiment. A definite must have for anyone who enjoys cooking and will make a great addition to anyones collection.

Thank you to NetGalley, RandomHouse, and Eric Ripert fot this eARC of Seafood Simple: A Cookbook.

This is a beautiful cookbook with straightforward approaches to a variety of seafoods many home cooks may find intimidating or simply beyond their reach. Eric Ripert breaks down the component parts of each recipe into bite-sized, approachable steps while also educating the reader as to the 'why' of each. This process allows readers not only to prepare exquisite dishes at home, but builds their expertise and understanding in the kitchen writ large. A must-read for anyone who's struggled with or been intimidated by cooking seafood at home.

Rupert’s Seafood Simple is a delight to read from start to finish—mostly because it imbues you with the sense that you, too, might be a chef that can cook amazing seafood dishes! The recipes are delicious and easy to do with detailed instructions in how to prepare seafood, including outstanding images of the recipes. Seafood Simple is the ultimate seafood cookbook that will make getting seafood on the table easier than ever before . . . Ripert is back with over 85 simple, delicious, and elegant recipes.

Eric Ripert is a legendary chef and his cookbook allows a glimpse into that genius. My husband and I love to cook together and always have salmon on hand thanks to his work. This cookbook has been the start of a great tradition in our family.

This is an amazing cookbook. Eric Ripert is an amazing chef and these recipes are straight forward and delicious.

He has separated this book into styles of cooking. This makes it easy to find the recipes.

There are lots of pictures and directions are easy to follow.

I highly recommend this cookbook

You can never argue that Eric Rupert’s dishes are anything short of amazing. However, I find his cookbook recipes to be fairly simple and depend highly on the quality of the ingredients. You can Lear a lot of techniques and similar information from this book. The photography is stellar and walks you through step by step. But this might not be for everyone if you do not have access to some of the quality ingredients

I've always found preparing seafood at home a little intimidating. Between its delicacy, expense, and being surrounded by picky eaters, it feels like a real commitment to prepare a seafood dish. So when I saw a cookbook by a chef I respect promising that making seafood can be simple, I couldn't resist.

And I wasn't disappointed. Many of the dishes sound fancy and look impressive, but when you dive down into the recipe, notes, and preparation instructions, anyone can make anything in this book. My first attempt was Clams in Chorizo Broth because clams are one of the less pricy options, and this is definitely a dish I would order in a restaurant. I couldn't have been happier with the way it turned out. Then I made Sardine Tartines, which is super simple but a good way to incorporate more fish in my diet. Plus I like nothing better than fancy snacks with a glass of wine for dinner, and this was perfect for that. The next thing I plan to make is Scallop Ceviche since I adore scallops and this sounds hard to mess up.

This is a great cookbook full of a ton of information and I plan to buy copies for a few people I know who also love seafood. Thanks to Netgalley for the ARC to review!

Great Recipees that I will definitely try and most likely include in my reportoire and share. Thank you.

Renowned chef Eric Ripert seeks to simplify the skill and art of cooking seafood with his cookbook “Seafood Simple.” Like many people, I love seafood but am intimidated by the idea of making a dish myself. By sharing preparation techniques with detailed pictures and an assortment of recipes under each method, Ripert hopes to make the process less daunting. I tried making one of the book’s easiest recipes—Salmon with Herb-Infused Extra-Virgin Olive Oil—and it came out well. There are a few more I want to attempt. While I appreciate Ripert’s efforts, the appetizing sounding dishes, and the gorgeous food photos, most of the recipes still give me pause due to some of the high-end ingredients and specialized tools needed. Perhaps after cooking seafood more I will gain more confidence!

Thank you to NetGalley and Random House for an advance reader copy in exchange for an honest review. My review was posted on March 27, 2023 to: https://www.goodreads.com/review/show/5443985182.